Grilled Broccoli Salad
While broccoli certainly has its share of detractors, I am firmly in the “like" camp. Even though broccoli is not the only green vegetable to have such sharp dividing lines, I am glad I’ve never taken issue with it. Typically, texture is what kills a food for me. However, with broccoli, I’ll take it raw, al dente, or steamed to a mushy mess. Texture and taste be damned. I’ll take it whatever way I can get it.
When it comes to preparing broccoli, the grill is probably not the first cooking surface that rolls off the tip of the tongue. However, add in some bacon, charcoal, and high heat, and it will be.
Originally I planned on talking about the wings but after I devoured a bowl of this broccoli salad, it was quite obvious who the star of the show was.
Warm Broccoli Salad w/Bacon, Red Onion, Walnuts, and Raisins
Adapted from Weber’s Big Book of Burgers by Jamie Purviance
1/4 cup whole-milk plain yogurt
1/3 cup mayonnaise
1 1/2 t red wine vinegar
1/2 t sugar
1/2 t kosher salt
1/4 t freshly ground black pepper
1/8 t ground cayenne pepper
1/2 cup walnut pieces
6 slices bacon
1 pound broccoli, cut into bite-sized pieces
1/2 cup finely chopped red onion/
1/2 cup raisins
In a bowl, mix together the dressing ingredients.
Over a direct medium-heat fire (350-400F), pre-heat a cast iron skillet.
Add the walnuts, close the lid, and grill for 3-4 minutes. Remove the walnuts from the skillet.
Place the bacon in the skillet, close the lid, and fry until crispy, about 10 minutes. Plan on flipping the bacon at least once.
Remove the bacon from the skillet and place on paper towels. Be sure to leave the bacon fat in the skillet.
Add the broccoli and onion to the skillet. With the lid closed, grill until the broccoli is crisp, but slightly tender, approximately 2-3 minutes.
Place the broccoli and onion in a large bowl. Chop the bacon.
Add the bacon, walnuts, and raisins to the broccoli and then stir in the dressing.
As I mentioned above, I was more looking forward to the wings at the outset.
In the end, I could have just consumed the entire bowl of broccoli. It can be served warm, right off the grill, or cold, right out of the refrigerator. Either way, it is sure to please a crowd or even a hungry bald guy looking for a late night snack.
